Skip to main content
Epicurious

Rhubarb Compote

By Susan Herrmann Loomis

4.6

(3)

I often make a thick crème anglaise to serve with this compote, though it is delightful all on its own.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

6 pounds of rhubarb, peeled, diced
1/4 cup water
2 cups sugar

Preparation

  1. Place the rhubarb and the water in a heavy-bottomed stockpot over medium-high heat. Bring the water to a boil, stir, cover the pot and cook until the rhubarb is beginning to soften and give up its liquid, about 10 minutes. Stir in the sugar, cover partially and continue cooking until the rhubarb is completely melted and soft, checking it from time to time to be sure it isn't sticking to the bottom of the pan, about 40 minutes. Remove the compote from the heat and let cool before serving.

Letter from France
TagsFruit DessertDessertFrenchEuropeanRhubarbFruitDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerSimmerSummerEpicurious
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.